Recipes by Ramon Novarro: Asparagus, Italian-Style; Spanish Rice

Ramon Novarro's Asparagus, Italian-Style

At the bottom of a Pyrex dish place some small pieces of butter and grated Gruyere cheese. Carefully arrange a layer of asparagus which has been cooked long enough to have become thoroughly steamed. Now add cheese and butter with another layer of asparagus. Sprinkle over top with cheese and butter. Place in oven for not more than 15 minutes and serve piping hot.

Ramon Novarro's Spanish Rice

1 cup rice
1 can tomatoes
2 onions
2 green peppers
Chili powder
Olive oil

Take 1 cup of rice and put it in a frying pan with enough olive oil to cover the pan a half an inch thick. Stir it until the grains are separated and brown. Add 1 can of tomatoes, 2 finely chopped onions and 2 chopped green peppers. Then season to taste with salt, pepper, and chili powder. Add enough water to make the mixture quite moist. Cover the pan and do not stir or remove the cover. Allow this to simmer slowly for half an hour.